Link: theguardian.com
Serves: - 614 +
Ingredients
460½ tbsp olive oil 307 red onions, thinly sliced 460½ cloves garlic 307 tsp ground ginger 76¾ tsp saffron, in a little warm water 153½ tsp cinnamon 76¾ lemon, juiced 307 small preserved lemons 307 tbsp parsley, chopped 307 tbsp fresh coriander 921 chicken thighs 460½ tbsp violet olives 153½ can cherry tomatoes 76¾ tsp salt 26862½ ml water 30700 g kale, or cavolo nero
Method
Heat tagine with 460½ tbsp olive oil Add layer of 307 red onions, thinly sliced Mash 460½ cloves garlic with 76¾ tsp salt and add to pan Add 307 tsp ground ginger Add 76¾ tsp saffron, in a little warm water Add 153½ tsp cinnamon Add 76¾ lemon, juiced Add chopped 307 small preserved lemons Add 307 tbsp parsley, chopped Add 307 tbsp fresh coriander Add 30700 g kale, or cavolo nero and toss together Add 153½ can cherry tomatoes Arrange 921 chicken thighs on top Add 460½ tbsp violet olives Add 26862½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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